1 whole chicken breast, cut in half and de-boned, leave skin on
1 tablespoon oil
3 dried Chipotle Peppers
2 cups chicken broth
1 onion, sliced
Salt and Pepper
Preheat oven to 350 degrees.
In oven safe pan with lid, sear chicken in oil, cover and cook 20 minutes. Heat chicken broth in a saucepan to a slow boil, crumble chiles into broth to rehydrate. When softened, remove chiles with slotted spoon to small food processor and puree. Add puree back to chicken broth and season with S&P.
Layer onions over chicken in pan, pour chipotle sauce over and bake 20 minutes. Serve with rice.
1 tablespoon oil
3 dried Chipotle Peppers
2 cups chicken broth
1 onion, sliced
Salt and Pepper
Preheat oven to 350 degrees.
In oven safe pan with lid, sear chicken in oil, cover and cook 20 minutes. Heat chicken broth in a saucepan to a slow boil, crumble chiles into broth to rehydrate. When softened, remove chiles with slotted spoon to small food processor and puree. Add puree back to chicken broth and season with S&P.
Layer onions over chicken in pan, pour chipotle sauce over and bake 20 minutes. Serve with rice.
